榨菜蒸鲩鱼 Steamed Grass Carp with Pickled Mustard
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【材料】
鲩鱼肉600克、榨菜丝1包、番茄2粒（切片）、红辣椒2条（切片）、芫茜及青葱适量
【酱汁】
蚝油1大匙、生抽1汤匙、江鱼仔精粉1茶匙、麻油1茶匙、水1碗、胡椒粉/糖少许、粟粉水1茶匙（勾芡）
【做法】
1.将鱼洗净，以大火蒸8分钟至熟取出，倒掉蒸鱼汤汁，待用。（图1）
2.烧热3汤匙油炒香番茄、榨菜及辣椒片。（图2）
3.倒入酱汁煮滚，勾芡后便可淋在鱼面上，并以芫茜葱点缀。（图3-5）
【Ingredients】
600g Grass Carp (Wan Yu), 1 pkt juliennes pickled mustard, 2 tomato (slices), 2 red chilli (slices), some coriander & spring onion
【Sauce ingredients】
1 tbsp oyster sauce, 1 tbsp soy sauce, 1 tsp Ikan bilis stock granule, 1 tsp sesame oil, 1 bowl water, dash of pepper & sugar, 1 tsp corn starch
【Method】
1. Wash fish and then steam in high heat for 8 minutes, discard fish sauce.(pic 1)
2. Heat 3 tbsp oil in wok, sauté tomato, pickled mustard and chili until fragrant.(pic 2)
3. Pour in sauce ingredients and bring to boil, thicken with starch and pour over the fish, sprinkle coriander & spring onion on top to serve.(pic 3-5)
